Recipe - Cooked Eggs (Soft)

16 qt WATER TO COVER
200 EGGS SHELL

1. PLACE EGGS IN BASKET AS NEEDED; COVER WITH HOT WATER.

2. BRING TO A BOIL; REDUCE HEAT; SIMMER 4 MINUTES. DO NOT BOIL.

3. REMOVE FROM WATER; SERVE IMMEDIATELY.

NOTE: 1. REMOVE EGGS FROM REFRIGERATION 1 HOUR BEFORE USING.

NOTE: 2. EGGS MAY BE PLACED IN PERFORATED STEAMER PANS AND STEAMED
TO DESIRED DONENESS.

NOTE: 3. IF HARD COOKED EGGS ARE TO BE USED IN SALADS OR OTHER DISHES,
PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD ICE, IF
NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE.

NOTE: 4. HARD OR SOFT COOKED EGGS MAY BE COOKED TO ORDER.
Recipe Number: F00401

SERVING SIZE: 2 EGGS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.